22
Aug 17

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

This sweet pickle is mostly used in the fasting days in Indian tradition; enriched with the goodness of green cardamom and saffron. It is so tasty that you would like to serve it always, let it be the breakfast or meal. Children will lick it, eat it or relish this in their Tiffin or meal…

Ingredients:

  • Raw mango: 200-250gm.
  • Sugar: equal quantity of mango (as per taste)
  • White rock salt: 5gm
  • Cardamom: 5-6 no.
  • Saffron: 1 pinch

Preparation:

  1. Peel off and chop raw mango into small slices, discarding seed (stone).
  2. Peel off cardamom, coarsely grinds them. Keep aside.

Method:

  1. Take a fry pan put raw mango pieces along with sugar and salt mix properly with spatula (don’t use your hands) bring it to boil on low flame, cook and allow boiling on high flame until desired consistency is achieved. Add cardamom powder and saffron, cook for a minute and put off the flame. Allow it to cool.
  2. ‘Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)’ is ready to use.
  3. Store this in a glass container for months.
Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Ingredients

Ingredients

chop raw mango

chop raw mango

raw mango pieces along with sugar and salt

raw mango pieces along with sugar and salt

20161208_152112 20161208_153134 20161208_155139

Allow it to cool

Allow it to cool

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)


21
Aug 17

Jackfruit fritters (kathal ke beej ka pakoda)

Homemade fritters (pakoda) with tea/coffee become more enjoyable, if rainy day on Sunday; the beautiful pearl of rain embellish the lawn grass and trees…aha it is the perfect time to sit in the porch and enjoy the day with family.

It was raining yesterday; I enjoyed and relished the ‘Jackfruit fritters (kathal ke beej ka pakoda)’, which had authentic taste from south India.

Ingredients:

  • Jackfruit seeds (kathal ka beez): 100gm. (20-22 seeds)
  • Chana dal (split Bengal gram): 50gm
  • Salt: 1 teaspoon (as per your taste)
  • Fennel seeds: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Onion: 1 no. (Small)
  • Green chili: 2 no. (As per taste)
  • Fresh coriander leaves (chopped): 1 tablespoon
  • Curry leaves: 1 twig
  • Ginger: 2” pieces
  • Oil: for frying

Preparation:

  1. Soak chana dal 1 -2 hours, grind them roughly with help of small quantity of water, keep aside.
  2. Grind Jackfruit seeds with help of small quantity of water, keep aside.
  3. Chop green chili, ginger and onion into fine pieces, keep aside.
  4. Take a mixing bowl; put dal paste, Jackfruit seeds paste, chopped green chili, ginger, onion, turmeric powder, fennel seeds and salt, mix properly. Now dough is ready; keep aside.

Method:

  1. Take one handful mix; shape the mixture in lemon size ball by using your hand/fist, depending upon size of 12-15 balls will be ready, put the ball on your palm, slightly press it and give the shape of disc as shown in the photo.
  2. Note: you can prepare this in advance and store into refrigerator, and fry afterwards.
  3. Take heavy bottom fry pan, put oil in the fry pan, and let oil to smoke, drop small amount of dough in it, If dough comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, deep fry all fritters in batches till golden brown, remove from oil.
  5. Jackfruit fritters (kathal ke beez ke pakoda) is good for evening snacks, otherwise as you wish.
  6. Serve hot.
Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Ingredients

Ingredients

Chop green chili, ginger and onion

Chop green chili, ginger and onion

making dough

making dough

lemon size ball

lemon size ball

put the ball on your palm

put the ball on your palm

put the ball on your palm

put the ball on your palm

slightly press it

slightly press it

give the shape of disc

give the shape of disc

deep fry all fritters

deep fry all fritters

deep fry all fritters

deep fry all fritters

remove from oil

remove from oil

remove from oil

remove from oil

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)


19
Aug 17

Murauri (radish poori)

There is a saying that spicy food leads longer life; chili pepper is used to spice up food in most of Asian countries, Africa and Latin America and it entered the Indian cuisine in the 16th century with bang.

‘Murauri (radish poori)’ is the recipe from country kitchen from Bihar in which rice flour kneaded with cooked hot chopped radish along with fresh green chili and ginger pieces.

It can be served as breakfast, and can be served with tea, as per your choice.

Ingredients:

  • Rice flour (chawal ka Aata): 200gm.
  • Muli (radish): 100-150gm.
  • Green chili: 2 no.
  • Ginger: 2” piece
  • Salt: 1 teaspoon
  • Ajawine (Carom seed): 1 teaspoon
  • Kalonji (nigella seed): ¼ teaspoon

Preparation:

  1. Chop radish, ginger and chili, boil/ microwave along with half cup of water, keep aside.
  2. Take a wide vessel; put Aata, Ajwain, green chili, ginger and salt, add boiled radish in small quantity and knead them, if required, put small amount of water till the dough becomes soft; similar to chapatti dough. You can knead this in food processor too; it will be easy, kneading hot by hand is difficult.

Method:

  1. Divide dough into 12-15 parts and make the ball and roll with wet hands till 2-3 inch diameter circle as shown in the photo.
  2. Heat oil in a pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil; it should come up slowly; otherwise wait for a while and test again. Deep fry all poori in batches on high flame, after they start to puff slowly turn over.
  3. Fry till it becomes golden brown; mouth watering Murauri (radish poori) is ready to serve with afternoon tea.
Murauri (radish poori)

Murauri (radish poori)

Ingredients

Ingredients

Chop radish

Chop radish

boil

boil

making dough

making dough

making dough

making dough

dough

dough

roll with wet hands

roll with wet hands

Deep fry

Deep fry

Deep fry

Deep fry

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)


26
Jul 17

Lauki (bottle gourd) soup

Lauki soup is a comforting bowl of healthy, nutritious and delicious soup; which is full of goodness; whenever you need light very light meal or when you are on dieting it is the right food to have.

It is easy to prepare; just takes 15 minutes; serve with readymade toast or toasted bread slices.

Ingredients:

  • Lauki (bottle gourd): 350-400 gm.
  • Onion: 1 no. (Medium size)
  • Tomato: 2-3 no. (Medium size)
  • Ginger: 2” piece
  • Water: 5 cup
  • Salt: ½ teaspoon
  • White rock salt: ½ teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon
  • Ajawine (carom seed): ¼ teaspoon

Seasoning:

  1. Butter: 1 tablespoon (as per taste)
  2. Cumin: ¼ teaspoon
  3. Lauki (bottle gourd): 50 gm.

Preparation:

  1. Peel and roughly chop ¾ parts of lauki, onion and tomato. Keep aside.
  2. Chop ¼ of lauki into small pieces. Keep aside.

Method:

  1. Put roughly chopped lauki, tomatoes, ginger, onion, white rock salt, salt in pressure cooker; place cooker on maximum heat, bring it to full cooking pressure, reduce to lower flame and cook for 2-3 minutes. Allow cooker to cool.
  2. After cooling roughly grind it in mixer grinder for few seconds, pass this through soup sieve. Discard the residue.
  3. Reheat soup; add some water if required to get the desire consistency of the soup.

Seasoning:

  1. Take a small fry pan; put butter and cumin, sputter for few seconds, add small chopped pieces of lauki, stir fry on medium flame till it is done; add kala namak and fresh ground black pepper.
  2. Spread this fried lauki over prepared soup. ‘Lauki (bottle gourd) soup’ is ready to serve. Serve hot.
Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Ingredients

Ingredients

chopped vegetables

chopped vegetables

place cooker on maximum heat

place cooker on maximum heat

Allow cooker to cool

Allow cooker to cool

pass this through soup sieve

pass this through soup sieve

Seasoning

Seasoning

stir fry on medium flame

stir fry on medium flame

stir fry on medium flame till it is done

stir fry on medium flame till it is done

add kala namak

add kala namak

soup and fried lauki

soup and fried lauki

Spread this fried lauki

Spread this fried lauki

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup


11
Jul 17

Whole broccoli (musallam)/masala

It works wonder, when you wish to fill your plate with verdant and glorious green broccoli; this verdant vegetable is a powerhouse of nutrients. It’s reputed to … which have so many benefits.

Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. Broccoli shares these cancer fighting, immune boosting properties with other. Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis. Here I used almond that makes the recipe more nutrients.

‘Whole broccoli (musallam)/masala’ spells a mouthwatering recipe, is a main dish for vegetarians. Cooking in mustard oil with cinnamon and black cardamom brings special flavor to the dish.

Ingredients:

  • Broccoli: 1 medium size (300-400gm)
  • Curd: 50 gm
  • Chili powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Ginger: 2-3” piece
  • Green chili: 1-2 no.
  • Salt: 1 teaspoon
  • Mustard oil/ cooking oil: 50 gm.
  • Onion: 1 no. (Medium size)
  • Cinnamon: 2” stick
  • Black cardamom: 1 no.
  • Almond: 10-12no.
  • Coriander powder: ½ teaspoon
  • Cumin: ½ teaspoon
  • Bay leaf: 1 no.

Preparation:

  1. Clean and wash the broccoli in lukewarm salted water, keep aside.
  2. Chop and fry onion, ginger, green chili and grind along with almond and curd to fine masala paste, keep aside.

Method:

  1. Put oil into the cooker body; shallow fry the broccoli with little salt all around, take it out and keep aside. Add seasoning (cumin, bay leaf, cinnamon and cardamom); sputter it for few seconds, add the masala paste and stir fry until liquid dries up or oil separates from masala.
  2. Add salt and other powder masala except Garam masala; stir fry for couple of minutes. Add water, close the lid and place the cooker on high flame, bring to full cooking pressure and put of the flame. Open cooker immediately, place cooker on gas if more gravy is there, add garam masala and put off the flame.
  3. ‘Whole broccoli musallam/masala’ is ready to serve, transfer into serving bowl, garnish with almond.
Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Ingredients

Ingredients

shallow fry the broccoli

shallow fry the broccoli

shallow fry the broccoli

shallow fry the broccoli

add the masala paste

add the masala
paste

stir fry until liquid dries up

stir fry until liquid dries up

Add salt and other powder masala

Add salt and other powder masala

Add water

Add water

Add water

Add water

close the lid

close
the lid

add garam masala

add garam masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala